Easter Wines

I always like to select dependable yet unique wines for holidays, so for Easter, to pair with spring dishes, I chose a white and two reds.  I also try to go with wines that are medium to low in alcohol, as several wines are going to be poured.

With appetizers that included mostly cheeses with herb and fruit flavors, I selected the 2010 Domaine Cheveau Macon Solutre-Pouilly, a white Burgundy under $20.  The wine is very food friendly - it’s a straw color with medium viscosity, with characteristics of lemon and a hint of orchard fruit, minerality, and a crisp, clean feel with bright acidity.  It was a nice light crisp start to dinner, and the acidity cut through the cheeses perfectly.

With lamb and its side dishes, the wine was the 2009 Castiadas Rei Cannonau from Sardinia.  Cannonau is actually Grenache, produced in Sardinia.  It has a medium red color with a clear rim, medium viscosity, and characteristics of mostly red fruit and nice bold spices, with bright acidity and a clean feel and respectable finish.  Usually my pairing for lamb is Chateauneuf du Pape, which is also Grenache based, so to change it up a bit, it was still Grenache, but from Italy instead.

The wine selected for traditional ravioli was one that’s fairly easy to find in wine shops and relatively inexpensive - the 2009 Masciarelli Montepulciano d’Abruzzo.  It’s dark red with medium viscosity, and characteristics of both dark and red fruit, lots of baking spices, bright acidity, wood, earth, a long finish, and a clean feel.  This wine is perfect for pairing with traditional Italian dishes.